Spinach-stuffed mushrooms
1
Points®
Total time: 23 min • Prep: 0 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
These festive bites get their flavor punch from fresh oregano, nutmeg, and luscious melted cheese. Great for a fun snack or meal starter, the recipe multiplies easily to feed a crowd. Make a platter full for a brunch delight as these would go well with egg dishes. The combination of spinach and cheese is always a hit and the mushroom base add some meaty umami. Monterey Jack cheese melts particularly well. If you like a little heat in your dish, try using pepper-Jack.
Ingredients
Spinach
10 oz, triple-washed, rinsed (do not dry)
Egg
1 large egg(s)
Fresh breadcrumbs
2 Tbsp
Fat free skim milk
1 Tbsp
Fresh oregano
1 tsp, chopped fresh
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Ground nutmeg
⅛ tsp
Button mushrooms
1 cup(s), chopped or sliced, 4 mushrooms, stems removed
Reduced fat shredded Monterey Jack cheese
¼ cup(s)
Instructions
1
Preheat the oven to 400°F. Spray a baking dish with nonstick cooking spray.
2
Heat a large skillet over high heat. Add the spinach and cook, stirring as needed, until wilted, 2–3 minutes. Transfer to a cutting board and chop, then transfer to a bowl; mix in the egg, bread crumbs, milk, oregano, salt, pepper, and nutmeg.
3
Place the mushrooms, caps up, in the baking dish. Bake 5 minutes. Turn the mushrooms caps down; stuff with the spinach mixture, then sprinkle with the cheese. Bake until the cheese is melted and browned, about 15 minutes longer.
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